Almond extract, among the baking extracts, is second only to vanilla in popularity. It it strong, sweet, clear, and pure in flavor. If you’ve ever been to one of our wonderful local Scandinavian bakeries, you will find this is a dominant flavor in many of the baked goods. Use in small amounts (usually 1/2 teaspoon per batch) to flavor cookies, bars, bread, cheesecake, marzipan and crackers. Also, traditionally used for Middle Eastern meat stews, Indian sweet rice pudding, and mild curry. Add just a drop to sweeten waffles or French toast. Excellent with fruit for pie or muffins.